Entrecotes With Bercy Butter Recipe


MethodMain Ingredient
Interest Group


 Entrecote steaks4 (1 Inch Pieces)
 Freshly ground black pepper To Taste
 Salt To Taste
For bercy butter
 Dry white wine1 Cup (16 tbs)
 Finely chopped shallots1 Tablespoon
 Unsalted butter1⁄2 Cup (8 tbs) (At Room Temperature)
 Bone marrow1⁄2 Pound, poached in salted water and finely chopped (Available On Request From The Butcher)
 Lemon1⁄2 , juiced
 Garlic1 Clove (5 gm), crushed
 Chopped parsley1⁄4 Cup (4 tbs)
 Hot pepper sauce5 Drop


To make butter, in a saucepan, combine white wine and shallots.
Bring to a boil.
Turn down heat and simmer until liquid is reduced by half.
Allow to cool completely.
When wine is cool, blend in softened butter a little at a time with an electric beater.
Add bone marrow, lemon juice, garlic, chopped parsley, hot pepper sauce, salt and pepper and beat well.
Set aside.
Trim excess fat off steaks.
Season steaks generously with black pepper.
Place on a well-oiled grill over hot coals.
Cook 5 minutes on each side (for rare to medium-rare).
Season to taste.